These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! An easy quinoa recipe amped up with fresh vegetables and stuffed in poblano peppers.
Stuffed Poblano Peppers
Alright folks, here’s another one of your recipes for Cinco de Mayo!
I have always loved stuffed peppers, there is just something that screams “comfort food” to me about them. My mom use to make them all the time when we were little. She would always stuff them with ground meat, rice, a concoction of spices, and have a tomatoey base. Now that I’m the “kitchen boss” I typically make stuffed red peppers with a greek twist. But since I am making recipes for Cinco de Mayo this week, I made stuffed poblano peppers. Poblano peppers normally pack a punch of heat, but when they are roasted in the oven it takes a little bit of that “heat” out. These Stuffed Poblano Peppers have a great flavor, extra vegetables for some added nutrients and my personal favorite quinoa. 🙂 I hope you enjoy!
How to Make Stuffed Poblano Peppers
To get started, chop 1 small onion. Heat a medium sized sauce pan to medium high heat. Add 1 T. of olive oil and chopped onion to pan. Saute onion until it is translucent, about 3-4 minutes.
Next, add 3/4 cup of quinoa, one 15 oz. can of diced fire roasted tomatoes {with juice}, and 1/2 cup of water to pan. Stir to combine.
Bring to a boil. Reduce heat, cover and simmer for 12 minutes. In the meantime chop up 1 cup of zucchini into small dices.
Add Zucchini to a medium sized bowl along with one 15 oz. can of corn {drained} and one 15oz. can of black beans {drained & rinsed}.
Add finished quinoa to the bowl of vegetables along with 1/4 tsp. of salt and 1 T. of cilantro.
Halve and deseed 4 poblano peppers, arrange with open side facing up in a 9×13″ baking dish.
Place about a 1/2 cup of the quinoa mixture into each poblano half.
Cover with tin foil and place in a 375º oven for 40 minutes. After 40 minutes, remove tin foil and sprinkle with 1/2 cup of monterrey jack cheese and place back in the oven for another 10 minutes.
Serve with a drizzle of ranch dressing. 🙂 Yum!
Stuffed Poblano Peppers
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6 servings 1x
- Category: Side
- Method: Stove
- Cuisine: American
Description
These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! An easy quinoa recipe amped up with fresh vegetables and stuffed in poblano peppers.
Ingredients
- 1 small onion, chopped
- 1 T. olive oil
- 3/4 cup of quinoa
- 1 15oz can of diced fire roasted tomatoes {with juice}
- 1/2 cup water
- 1 cup zucchini, small dices
- 1 15oz. can of corn {drained}
- 1 15oz. can of black beans {drained & rinsed}
- 1 T. cilantro
- 1/4 tsp. salt
- 4 poblano peppers {halved & deseeded}
- 1/2 cup shredded monterrey jack cheese
Instructions
- Heat a medium sized sauce pan to medium high heat. Add olive oil and chopped onion to pan. Saute until onion is translucent, about 3-4 minutes.
- Add quinoa, diced fire roasted tomatoes {with juice}, and water to pan. Stir to combine.
- Bring to a boil.
- Reduce heat, cover and simmer for 12 minutes.
- In the meantime, chop up zucchini into small dices.
- Add Zucchini to a medium sized bowl along with corn {drained} and black beans {drained & rinsed}.
- Add finished quinoa to the bowl of vegetables along with salt and cilantro.
- Halve and deseed poblano peppers. Arrange with open side facing up in a 9×13″ baking dish.
- Place about a 1/2 cup of the quinoa mixture into each poblano half.
- Cover with tin foil and place in a 375º oven for 40 minutes.
- After 40 minutes, remove tin foil and sprinkle with monterrey jack cheese and place back in the oven for another 10 minutes.
- Serve with a drizzle of ranch dressing. 🙂 Yum!
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